2. Wash the vegetables to be brewed (cabbage, carrots, red peppers, etc.) and cut them into large pieces (as long as they can fit into the pickle jar).

3. Prepare a pickle jar (with a sealed sink), then put half a jar of tap water into the jar, put the washed vegetables into the jar, add water into the sealed tank, and cover it.

4. Then, for a day or two, turn the vegetables in the jar up and down with chopsticks, and the water inside must drown the vegetables.

5. Generally, it takes 5-7 days to brew in winter, and it can be fished out and eaten. It usually takes 4-5 days in spring and autumn, and 2-3 days in summer.

6. Pickles can be taken as you eat, and then new vegetables are added for brewing. After each new dish is added, water must be added to the position of submerged vegetables, and water should be kept in the sealed sink. It's best to remove them all at once, and then add new dishes, otherwise the dishes will be too sour and easy to rot.

7. After the sauerkraut is taken out, rinse it with water, then cut it into small pieces, add a small amount of salt, sugar and sesame oil, and stir it evenly to eat.